Chestnut Chiffon

Chestnut Chiffon 
(recipe adapted & modify slightly fr Honey Bee Sweet)   

Ingredients
Egg yolk mixture
4 egg yolks
110ml water + 1 Tbsp Nutella + 150g chestnuts (blend together)
60ml vegetable oil  
40g dessicated coconut

100g plain flour
 
Egg white mixture  
4 egg whites  
80g caster sugar 

Method: 
1. In a large mixing bowl, add yolks, chestnut puree & oil. Add in sifted flour & dessicated coconut. Mix well till combined.
2. In a separate mixing bowl, beat whites till foamy. Gradually add in sugar & beat till stiff peaks.
3. Mix (2) into (1). 
4. Pour cake batter into tube pan. Bake in a preheated oven at 160C for 40mins.